Happy Birthday, James!

He's here. Safe home from China. Tomorrow is Jamie's birthday. We'll have homemade Gingersnaps (among other things).

Gingersnaps

Yield: 10 dozen

1 ½ cup shortening 4 teaspoons soda

2 cups brown sugar 2 teaspoons ground ginger

½ cup molasses 2 teaspoons cinnamon

2 eggs 1 teaspoon cloves

4 ½ cups flour more granulated sugar

Cream together; shortening, sweeteners and eggs, until light and fluffy. Sift together dry ingredients, stir into the creamed mixture. Form into small balls (1 – 1 1/2 “ dia.). Roll in granulated sugar and place 2 inches apart on a greased cookie sheet. Bake at 375° for 10 minutes.

Snow Day = Baking Day

Lenox Fruit Cookies - A Family Heirloom - yields about 8 dozen 2" cookies

1 cup butter ½ teaspoon salt

1 ½ cups sugar 1 teaspoon cinnamon

3 eggs, beaten 1 cup nuts (I use broken Black Walnuts)

1 teaspoon baking soda dissolved ½ cup raisins

in 1 ½ Tablespoons hot water ½ cup currants

2 cups flour 1 ¼ cups flour mixed with dried fruits

Cream butter, add sugar, cream well. Add eggs, then soda in water. Add flour, salt and cinnamon. Add nuts, fruits mixed with flour. Mix well.

Drop in small spoonfuls on greased cookie sheets. Bake 10 – 12 minutes at 400°.

These improve with aging and ship well. It wouldn’t be Christmas without them.

Digression:

In 1901 Methodist ministers went to Conference every spring and received their assignments for the coming year. They and their families expected to be moved from town to town within their conference every year.

If a minister was well-liked, his congregation would ask the Bishop to assign him a second year, perhaps even a third.

In 1903, my grandparents arrived in Hillsboro, the first time they had moved since their marriage in 1901. Their next-door neighbors gave them this recipe – which bears the marks of a old one, even for that time.

Dissolving the baking soda in water hearkens back to the time when NaHCO3 was a large, hard crystal, not a fine powder. And the practice of mixing the dried fruit with flour dates from the common occurrence of ‘seeded’ raisins.

Seeded raisins were large and sweet, but had hard seeds which had been removed by squeezing them out between rollers. This made a large, flat sticky raisin. Recipes calling for them frequently specified that they be quartered. Sifting them between the fingers with flour kept them from sticking together.

I frequently add a little freshly grated nutmeg to the dough, equivalent to a quarter-teaspoon or so. I think it compliments the Black Walnuts.

Lenox Fruit Cookies

15 inches of snow on the ground, a perfect opportunity to bake! I made 8 dozen of Lenox Fruit Cookies.

Fruitcake: Our Love/Hate Confection

Most people hate it, but James loves my fruitcake, and it means Christmas to him. So...I baked a recipe of fruitcake and have two loaves in the fridge. I soaked them (brushed them) with good-quality brandy.

Maybe I should cover one with a sheet or marzipan, in the European style.

Humm?

The Woods

I remember going for walks with my mother, at no greater than four years of age, perhaps only three; and being taught things about the plants and animals around me.

She taught me about Poison Ivy: what it looked like, where it grew, how to avoid it.

Cardinal, Blue Jay, Robin and Woodpecker, their colors, songs and how they walked on the trunk of the tree, or hopped from branch to branch.

The little Golden Guides rested near the kitchen window, to look up the bird of the hour, or go along on our walks and identify a tree by its bark, after the leaves had fallen.

I know every patch of Poison Ivy in Greenbelt today, and it is astonishing to me that there are adults in America today who cannot identify it. Didn't their Mommies love them?

Homemade Tear Gas

For Thanksgiving, everything on my table was homemade (exception: canned cranberry sauce - for the traditionalists). I made cranberry-pear chutney from dried cranberries and pears, using a recipe I found on the Internet - I think it was from eatingwell.com. I followed the recipe exactly, at least as far as the spicing was concerned, but it was so hot it couldn't be eaten on its own.

I put my face over it while it was cooking and the steam truly burned my eyes.

I could serve it - but only by diluting it 50% with applesauce.

My mother and aunt (AKA Mommo and Julia) came for dinner and were both appreciative and liked not having to cook or clean up in their own homes.

I made gluten-free spoonbread for my mother (taste OK but doesn't look very good) and the meal was, except for the rolls, gluten-free.

Turkey casserole, creamed turkey on toast points and turkey soup, of course; followed.

It's December 8th, and I've just about used up all the turkey. The last few slices of breast will go into an otherwise veggie soup tonight, along with the two pints of turkey gravy left.

Stay tuned for other developments.

Key Lime Pie Recipe

6 eggs, separated

1 can sweetened condensed milk

1/2 cup Key Lime juice (juice of 7 large)

3/4 cup sugar

pre-baked pie shell, 9 inches

Separate the eggs, beat the yolks slightly, add the milk and mix well. Add the lime juice and blend well; turn into pie shell. bake in a moderate oven (350 degrees) for 10 minutes, until set.

[Meanwhile, prepare the meringue: beat the egg whites until stiff ( the egg whiles, not you) gradually beat in the sugar until the meringue is stiff and dry.][Heat the oven up to 400 degrees.]

Spoon the meringue onto the hot pie, sealing the mass around the edges of the pie. Place in the hot oven for 5 minutes, then turn it down to 300 degrees and bake until the meringue is honey-colored.

Yes, it tastes like chicken, but a little chewier...

Gator nuggets, in this case. I had some for lunch with a mustard-mayo sauce after walking through about a mile and a half of Hardwood Hammocks in considerable heat and sun. I was so thirsty and hungry (It was 3PM) I could have eaten a braised flip-flop.
The nice lady at the Nature Center recommended a marina/fish shack/bar/restaurant and it turned out to be just the thing.
Jim and I had lovely fried stuff at a shady picnic table by the water. We also split a piece of Key Lime Pie and I ate too much of that.

Incidentally, Key Lime Pie is one of those things that really is the same everywhere.

I mean. I know that some folks try to peddle pie that contains no key lime juice, etc. But when it comes to genuine Key Lime Pie, made with Key Lime juice using the standard egg yolk/condensed milk recipe, it doesn't really matter whether its on a pastry crust, graham cracker crust, has almonds added, is topped with whipped cream or meringue - they all taste pretty much the same and have the same texture; which is excellent.

Now when the KLP you order comes with green-dyed filling, that's insulting, but a drop of blue food color doesn't affect the flavor. So, if a vendor tries to sell KLP thats green inside - go ahead and eat it.. but don't order it there again. Buy a bottle of Key Lime juice, or better yet, a bag of Key Limes (Trader Joe sells them) and make one yourself. It doesn't even need any topping!

Before the fire ( In front of, not prior to...)

Enjoying the fire at Shrine Mont, in the meeting hall where the wireless network is available, reminds me of how much I want a fireplace of my own.

Last Sunday I did indeed buy Roma tomatoes and a giant red bell pepper and made the Sunny Anderson Roasted Tomato Soup from the Food Network. (recipe http://www.foodnetwork.com/recipes/sunny-anderson/roasted-tomato-soup-recipe/index.html)

It was delicious and enough for Sunday, Monday snack and a frozen 'nother meal.

I added a pasillo pepper (I think - fruity and not hot) but otherwise made it as called for.

I have also been making lots of Zucchini & Tomatoes from scratch. I add lots of onions and garlic to mine, and frequently fresh basil.

This differs from the Zucchini & Tomatoes that Shrine Mont serves for Saturday lunch (along with meatloaf and Mac'n'Cheese) which is quite basic. But the Sat lunch is my fave meal. Bless Shrine Mont.

I walked up the mountain yesterday after lunch and today after breakfast, taking an unfamiliar but ultimately less steep path today. This is a bit more challenging than previous years, as I now have arthritis in my knees, but allows me to feel daring and just a bit proud for having taken myself hence and back alone.

And it is alone, as there is no reception for my cell service here. If I get into trouble I can't call for help, and my absence probably would not be noticed until supper. Wow!

Sunday, October 11th

For Alyson's birthday lunch, we (with Mommo) went to Ten Ren's Teahouse in College Park. It really is hard for Mommo to find 'safe' food to eat - without a trace of gluten. Mommo and Jim both had the barbecued eel.

That Japanese eel is one of those things that are reserved for enjoying 'out'. I'll never make it at home. I don't think anyone does. So once or twice a year, or more frequently in sushi rolls, we enjoy it at a restaurant.

For dinner I intended to make a fish chowder, but after all the chopping, sauteing, etc., I finally took a bathroom break and while I was otherwise occupied, the whole shebang came to a boil and was ruined. I threw it out and Jim and I had catch-as-catch-can for supper.

We had a nice talk with Jamie yesterday morning. He seems in good spirits. I love Skype, especially the video feature.

Well, its time to go to the pool and get a little exercise. After church, the Farmer's market calls. I hope the rain holds off. I want tomatoes and peppers, cheese and bread today. Then I'll make Roasted Tomato soup. Yum.

I have two Bison Sausages left in the fridge, with some fresh bread, it'll make a good supper.

Chang'e holiday

Jim and me, drinking tea, eating Mooncakes and viewing the Moon last night.

I see the Moon

and the Moon sees me.

God bless the Moon

and God bless me.

Miss Stinkfinger

That's what my mother used to call me, laughingly, when I was small. It was appropriate yesterday, when I was cutting open dozens of silkworm cocoons to degum them.

When I counted out the 1500+ cocoons and sorted them, I thought they were thoroughly dessicated. Imagine my surprise when I opened my cedar closet and sniffed the stench of moldy organic matter.

So now the bulk of them are in the freezer, where at least they don't stink and a few hundred have been dried in the dehydrator. So, while Alyson made Cioppino from TJ, I cut open a hundred or so cocoons. At least the nasty brown color is cooking out along with the smell. It will take a lot of work, but I'll have a nice mass of degummed silk when I'm done.

Moderation in Anything

I ate the last chocolate chip cookie. I put crackers in my matzoh ball soup. Let's face it. I am not capable of moderation. Now my favorite trousers won't fit. How fitting.

The Miller's Wife gets it right

Monday night - Family Dinner night, which means a non-meat meal to accomodate Alyson. Thank God for Trader Joe, which has frozen fillets of Dover Sole.

I fried up six small fillets a la Mueniere, using a stick of butter in all, and they were just perfect.

I was so tired, as I often am and especially on Mondays, that I just didn't get up out of my chair to make a vegetable dish.

I did reheat Sunday's Matzoh Ball soup about a hour later, and it was a fine second course for Jim and me. Of course, I was knocked out by all that richness. I call it an acceptable trade-off.

I have one large and one small fillets still in the fridge, and thawed, of course. I'd better come up with a good use for them.

Chicken Soup with dumplings

Our neighbor, Mr. Anderson died last Monday (not Labor Day, the Monday before) and on Friday, when I had the day off, I roasted two chickens. Two, because one was for Mrs. Anderson next door.

No one was home that evening, when I tried to deliver the fragrant, browned bird (I used the directions in Mastering and basted those things with Olive Oil and butter - it took two hours) so by Monday I had most of two chickens and I cut off the meat and made about a gallon of chicken stock. Therefore: last night Jim and I had chicken soup.

Soup with celery, carrot and chopped meat in it, flavored with S&P, thyme and sherry needs only light Matzoh Balls for homey perfection. BUT-

I had cooked chicken livers in the freezer!

Yes, the other giblets went in to the gravy, but the livers were poached, chopped and frozen. As the Matzoh Ball mixture chilled, I microwaved the liver bits with a teaspoon of schmaltz, mashed them up with S&P and a few drops of sherry. The chopped liver went into the middle of each ball of dumpling, which ended up a little bigger than a golf ball - and into the boiling poaching brine.

Now, its getting harder to get simple basic ingredients at our local stores. Matzoh meal is a perfect example. Most of the time when I go looking for it, there is only 'Matzoh Ball Mix' available, and that is what I used last night. Unfortunately, this is an inferior product. The Matzoh Balls are 'light' because they are actually leavened with baking soda. This makes them plump up considerably in the cooking process (they ended up about half-a-fist sized) but they are so fragile they fall apart when lifted from the brine, and are lacking in good, matzoh-y taste, but salty.

Anyhoodle, Jim loved them (I'm still not a liver fan) and the soup was terrific, as usual. There are two servings in the fridge, for Jim's dinner tonight.

I hope the Co-Op stocks some plain Matzoh meal for Rosh Hashana, so I can stock up.

Hanging on

Well, the aforementioned Peach Pie went to work on Monday. It was ALL GONE by noon. The agency manger didn't even get a taste.
Alyson, Jim and I finished off Sunday's Tomato Quiche Nicoise on Monday night at family dinner. (Pictured at Right) I served poached eggs Florentine with a chunk of melty Stilton on top for more protein. Yum, if I do say so.
Somehow, I put one foot in front of another and got through to Thursday. Before plunging into work, I drove to Gaithersburg's best-and-most-remote Safeway to pick up something for lunch. The lunch was unenviable, but on the way a doe and still-spotted fawn crossed the four-lane in one of those magic moments when all the traffic pauses and God sends a little skit to be enacted right in front of you. Now I have something to remember when the library patrons act like idiots (and they will!).

Pie, Pizza, Pissaladiere and Quiche

Last weekend Jim baked another peach pie an I suggested that he top the peaches with raspberries before he closed the crust. Voila! Peach Melba pie.

I shouldda kept my mouth shut, but I had to brag on my husband's baking. I opened my mouth at an Executive Committee meeting at the library and generated jealousy and greed. Sooo...

Last night Jim baked another peach pie, and the peaches were the best and most flavorful EVER. And he gave it to me to take to work.OMG

Book

I got my copy of Mastering the Art on Tuesday from Amazon. Since I have 10 VERY ripe tomatoes on the dining room table, I see a tomato Quiche in my fututre - but it will probably be Friday before I have time to make it, even with pastry in the fridge already.

Ratatouille

I made the above-referenced per 'Mastering the Art of French Cooking' (library copy) and four store-bought tomatoes. It's good. I hope it will be even better today (Monday) when Alyson comes over for supper.

Leftover roast lamb warmed with gravy and the last of the buttery wax beans made a terriffic Sunday dinner. AND we were watching Mamma Mia.

The back stairs replacement is almost done - just needs painting-so I'm currently fantasizing about little planters on the rails. Life is good.

John Waters gave us another 10 tomatoes and I'm planning homemade pizza for Monday's supper.

Hunca-Munca visits

I was reaching up in the cabinet at work today for a tea bag and almost got a handful of well-developed, well-nourished Mus Mus Domesticus.

Lillian Snyder, who retired over a year ago, never cleaned out her cabinet shelf and Hunca-Munca was feasting on Lillian's bouillon cubes before polishing off my packets of cocoa powder for dessert.

House mice are big compared to the little snakebait lab mice, too.

Still more lessons learned

Last night I stopped at the H Mart (Korean supermarket) and bought a flounder I thought would fit my by fry pan, which means it was after 7 when I finally got home.

Tiny boiled potatoes and microwaved asparagus didn't take too much time while I floured the fish for my second try at Mueniere.

Final result: I had to cut off the head while I was frying the fish, as it wouldn't fit in the pan, the thin skin stuck to the pan and denuded the fish and the overcooked fillets mushed up when I tried to ever-so-delicately slide them off the bone. We each got a mouthful of fish (Alyson got two).

Because of the skin stuck to the pan, I wiped the pan with a paper towel before I made the sauce - and made far too much (1/2 stick of butter, juice of one lemon and couple of tablespoons for fresh chopped parsley - the flat kind with flavor) so now there is some in the fridge.

Now that I've 'deboned at the table' (actually stovetop) twice I think I'll do this with thawed flounder fillets in the fututre, and have a portion of fish big enough to eat.

On another note: I could just dig in and eat boiled potatoes and asparagus with butterslippery fingers until my little tummy threatens to pop. Yum.

For the second time in three days, Jim ran to the store and bought beer because Alyson wanted it. They had two apiece, I think. A ritual has evolved where Jim walks her home. I approve. The walk clears Jim's head a little bit.

I told Alyson she ought to bring the beer next week, since Jim no longer buys it for himself. She agreed.

Alyson made her own veggie burgers by half-following and half-ignoring a recipe which calls for a food processor (which she has not) and freezing (which she is disinclined to do). She approved and I wholeheartedly endorse.

Pizza

Cheese crust from the bread machine, pre-cooked onions, Kalamata olives and reconstituted dried mushrooms in olive oil with shrimp (large, sliced) goat manchego, parmigiana reggiano, herbs and fresh tomato chunks and roasted garlic - also good enough.

Thant's dinner, based on 'too late to go to the Co-op for other ingredients'. Jim can have the leftovers for lunch tomorrow.

With any luck, I'll remember to stop at the korean market (best place for a good selection of fish) and get a whole, cleaned sole tomorrow.

I really love green& blacks bittersweet chocolate with ginger. Who wouldn't?

Sunday August 16

Last night's Trout Meuniere was very well received. After church today I spent about $23 at the Farmer's Market.
Goat cheese, Eggplant, Zucchini, Wax beans, Onion, garlic, Kalamata Olive Bread and a Sage plant.
Then I used some of the neighbor's tomatoes I had peeled yesterday in spaghetti for lunch. It turned out that my packaged pesto was moldy so I used Olive Oil, Parmigiana, chopped garlic and snipped basil & pesto on the angel hair pasta before I added the squeezed-out tomatoes and the remainder of the green beans from last night. It was good.

Sometimes good is all you need.

Jim and I had tomato sandwiches for lunch today. Tomato sandwiches are not something I've eaten or served much before, but I am aquainted with them.

Jim and I were cleaning the backyard this morning, when the temps were already in the 80s. John Waters next door offered us the tomatoes from his garden, saying that he can't eat them due to some kind of stomach problem. I brought out a basket and he picked eight tomatoes, two of which were over a pound each.

I still have one heirloom tomato I bought at the Sunday market last week, so I need to find a good use for these ASAP. Thus, tomato sandwiches immediately - using up one. Eight to go.

I had a loaf of bread I had baked in the bread machine on Wednesday - my usual 1/3 WW, 2/3 white bread flour as a French bread, so it's light and crusty.

For Jim's I placed crisp bacon over the herb-sprinkled tomato slices, for me I put Roquefort cheese beneath them. They were fine. Just fine.

Now Jim is adding another shelf to the shed (he's vaccumed the dust out) and then we'll reload the shed.

So, it's my job to look up the recycling rules in Greenbelt and see how to dispose of the florescent lamps, automotive chemicals, fertilizer, etc that are NOT going back.

Tonight I am planning a real Sole Meuniere - just like in Julie/Julia. I've been seeing that Sole in my head ever since watching the movie.
Tonight!